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Snickerdoodles Recipe

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Classic Snickerdoodles are soft, buttery cookies coated in a sweet cinnamon sugar mixture. Perfectly cracked tops and a tender texture make these cookies a favorite treat for any occasion. This recipe uses a combination of butter and shortening for a soft texture and cream of tartar for the signature tangy flavor.

Ingredients

Scale

Cinnamon Sugar

  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons ground cinnamon

Snickerdoodles

  • ¼ cup (2oz) salted butter softened*
  • ¼ cup (48g) shortening at room temperature*
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) all-purpose flour measured by weight or using the spoon and sweep method*
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt *

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (204°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Make Cinnamon Sugar: In a small bowl, combine 2 tablespoons of granulated sugar with 2 teaspoons of ground cinnamon, stirring well to evenly distribute the cinnamon.
  3. Cream Butter, Shortening, and Sugar: In a large bowl, use a handheld electric mixer or a sturdy spoon to cream together the softened butter, shortening, and ¾ cup granulated sugar until the mixture is smooth and fluffy.
  4. Add Egg and Vanilla: Beat in the large egg and 1 teaspoon of vanilla extract until well combined and the batter is light and creamy.
  5. Mix Dry Ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon cream of tartar, ½ teaspoon baking soda, and ⅛ teaspoon salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
  6. Form and Roll Dough Balls: Scoop and roll the dough into 24 balls, each about 1 ¼ inch in diameter. Roll each ball thoroughly in the cinnamon sugar mixture to coat evenly.
  7. Bake Cookies: Place the coated dough balls on the prepared baking sheets with enough space between them for spreading. Bake one sheet at a time for 8 to 10 minutes until the cookie tops are cracked and just set, but still soft in the center.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
  9. Serve and Enjoy: Serve the snickerdoodles fresh or store them properly to enjoy later.

Notes

  • Cookies stay fresh in an airtight container at room temperature for 4 to 5 days or can be frozen for up to 2 months.
  • If using unsalted butter instead of salted, increase the salt to ¼ teaspoon to maintain flavor balance.
  • Shortening can be substituted with an equal amount of butter for a total of ½ cup butter, which will result in a richer flavor.
  • Accurate flour measurement is crucial: use weight or the spoon and sweep method to prevent dry or dense cookies.
  • To freeze dough: After rolling in cinnamon sugar, freeze dough balls solid on a plate or baking sheet, then transfer to an airtight container or freezer bag for up to 2 months.
  • To bake from frozen: Preheat oven to 400°F, place frozen dough balls on parchment-lined sheet, and bake for 8 to 11 minutes.

Keywords: snickerdoodles, cinnamon sugar cookies, classic cookies, soft cookies, butter cookies

Find it online: https://cheframi.com/snickerdoodles-recipe/